Marcus Newberry - Search Results

Year	Number of Results
2010	1
2011	1
2012	1
2013	1
2015	2
2016	2
2018	1
2020	1
2024	0

1

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Newberry M, Zwart AB, Whan A, Mieog JC, Sun M, Leyne E, Pritchard J, Daneri-Castro SN, Ibrahim K, Diepeveen D, Howitt CA, Ral JF. Newberry M, et al. Front Plant Sci. 2018 Sep 7;9:1356. doi: 10.3389/fpls.2018.01356. eCollection 2018. Front Plant Sci. 2018. PMID: 30245701 Free PMC article.

2

Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults.

Ang K, Bourgy C, Fenton H, Regina A, Newberry M, Diepeveen D, Lafiandra D, Grafenauer S, Hunt W, Solah V. Ang K, et al. Among authors: newberry m. Nutrients. 2020 Jul 22;12(8):2171. doi: 10.3390/nu12082171. Nutrients. 2020. PMID: 32707905 Free PMC article. Clinical Trial.

3

Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties.

Ral JP, Whan A, Larroque O, Leyne E, Pritchard J, Dielen AS, Howitt CA, Morell MK, Newberry M. Ral JP, et al. Among authors: newberry m. Plant Biotechnol J. 2016 Jan;14(1):364-76. doi: 10.1111/pbi.12390. Epub 2015 May 25. Plant Biotechnol J. 2016. PMID: 26010869 Free PMC article.

4

Suppression of glucan, water dikinase in the endosperm alters wheat grain properties, germination and coleoptile growth.

Bowerman AF, Newberry M, Dielen AS, Whan A, Larroque O, Pritchard J, Gubler F, Howitt CA, Pogson BJ, Morell MK, Ral JP. Bowerman AF, et al. Among authors: newberry m. Plant Biotechnol J. 2016 Jan;14(1):398-408. doi: 10.1111/pbi.12394. Epub 2015 May 18. Plant Biotechnol J. 2016. PMID: 25989474 Free article.

5

Thermal transition properties of hoki (Macruronus novaezelandiae) and ling (Genypterus blacodes) skin collagens: implications for processing.

Hofman KA, Newberry M. Hofman KA, et al. Among authors: newberry m. Mar Drugs. 2011;9(7):1176-1186. doi: 10.3390/md9071176. Epub 2011 Jun 28. Mar Drugs. 2011. PMID: 21822409 Free PMC article.

6

A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough.

Gao X, Zhang Q, Newberry MP, Chalmers KJ, Mather DE. Gao X, et al. Among authors: newberry mp. Amino Acids. 2013 Mar;44(3):1061-71. doi: 10.1007/s00726-012-1441-5. Epub 2012 Dec 12. Amino Acids. 2013. PMID: 23232769

7

Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.

Cavanagh CR, Taylor J, Larroque O, Coombes N, Verbyla AP, Nath Z, Kutty I, Rampling L, Butow B, Ral JP, Tomoskozi S, Balazs G, Békés F, Mann G, Quail KJ, Southan M, Morell MK, Newberry M. Cavanagh CR, et al. Among authors: newberry m. Theor Appl Genet. 2010 Sep;121(5):815-28. doi: 10.1007/s00122-010-1352-3. Epub 2010 May 22. Theor Appl Genet. 2010. PMID: 20495901

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